What is the best Pierogis you every had?

Do you like mushrooms? Mushroom sauce is good.

I actually don’t like sauce on pierogis, especially if they are made well with yummy stuff inside. The best pierogis I ever had was from a street vendor in the Brighton Beach area of NYC. Her name was Olga and she was from Moscow.

I have to agree with reed about the no sauce. My grandmother had the most amazing recipe for pierogies that she had learned from her grandmother. Thankfully she has passed it down to me so that I can cook them whenever id like.

If made correctly, your pieroges with be as delicious as can be without any sauce.

@All; Sorry, but it is spelled pirogis and not pierogis, pierogies, or pieroges. Are there any other variations left out? Delicious unsauced under any name. Why not just call it a dumpling?

My mistake, I’ve never had to actually spell pirogi before. The recipe given to me by my grandmother was done so through demonstration, so I dont even have a written copy.

Oh yes, why not call them dumplings? The easy explaination for me is that they are oh too good to not have an interesting name.

Or kreplach

@gailcalled Here is another from Road Food forum: “I have seen literally dozens of spelling variations of the word pierogie around the Pittsburgh area. The church next to my ex-girlfriend’s apartment in Carnegie spells it pirohy.”

From Wikipedia, the free encyclopedia
Pierogi (also perogi, perogy, pirohi, piroghi, pirogi, pirogen, piroshke or pyrohy)

What was your source for your choice of the definitive spelling and what is its supporting data?

I second that Marina. You beat me too it.

What if I left the onions out the filling and made some kind of beer and onion sauce?

Marina: I googled “Pierogies” and got a number of sites written in English and recipes that spelled them “Pirogis.”

But I see now that the word is transliterated from Polish – you left out pirozhke, another choice. My grandfather lived in an Lithuanian schtetl called Serei, Serey, Seirijai, and similar names that I have forgotten.
And look at Chanukah, Hanukkah, Hanukah, Chanuka, etc

@simone54 Good idea. i was going to suggest this sauce from cookingcache.com to you, but thought with the onions in the filling it would be too much:

Pierogies In Pepper-Shallot Sauce Recipe
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Recipe From: Smart Crockery Cooking

1 can (28 oz) crushed tomatoes
1 shallot, thinly sliced
1 c chopped sweet green peppers
1/2 tsp olive oil
1/2 tsp red wine vinegar
1/2 tsp Italian herb seasoning
1/2 tsp black pepper

1 lb potato-filled pierogies, fresh or frozen

Combine all ingredients except pierogies in crockpot. Cover and cook on LOW for 5 to 9 hours or on HIGH for 3 1/2 to 5 hours. Add pierogies. Cover and cook for 1 hour. Makes 6 servings

Per serving: About 179 calories, 2.1 g fat (10% of calories), 0.7 g saturated fat, 10 mg cholesterol, 522 mg sodium, 4.2 g dietary fiber.

@gailcalled You are so right. We have enough trouble with spelling in English, but oh what a tangled web when we begin trying to make soundalikes from another language.

Best pierogies = Vesselka in the East Village
Best sauce… I like sourcream, but you can’t really make that…

I had them a few years ago in Poland, where they were served boiled and not fried, and without a sauce. They were delicious and I liked them that way growing up, too.